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Seafood Jambalaya

Type: Fish
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2 tablespoons 30mlButter
1 lb 454g / 16ozAndouille sausage - cut 1/4" slices
1 lb 454g / 16ozBell pepper, any color - cut large dice (large)
1 lb 454g / 16ozOnion - cut large dice (large)
3   Celery ribs - cut large dice
1   Garlic head - cloves peeled, (small)
  And minced
  Creole Seafood Seasoning - (see below)
  Kosher salt - to taste
  Freshly-ground black pepper - to taste
2   Tomatoes - cored, peeled, (large)
  Seeded and chopped
1 lb 454g / 16ozMedium shrimp - peeled
1/2 lb 227g / 8ozFish fillets - diced
  (trout, catfish, redfish, bass,
  And bluefish work well)
2   Bay leaves
3 cups 480g / 16ozLong-grain rice - rinsed 3 times
6 cups 1422mlWater
1   Shucked oysters - with their liquor
2   Green onions - thinly sliced
1/4 teaspoon 1.3mlHot sauce - or to taste
  Creole Seafood Seasoning
1/3 cup 78mlTable salt
1/4 cup 59mlGranulated or powdered garlic
1/4 cup 59mlFreshly-ground black pepper
2 tablespoons 30mlCayenne pepper - or to taste
2 tablespoons 30mlDried thyme
2 tablespoons 30mlDried basil
2 tablespoons 30mlDried oregano
1/3 cup 78mlPaprika
3 tablespoons 45mlGranulated or powdered onion

Recipe Instructions

For the Creole seasoning: Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely. (Makes about 2 cups)

Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper. Saute?, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.

Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid.

Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.

To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.

This recipe yields 8 servings.

COOKING LIVE with Sara Moulton - (Show # CL-9608) - from the TV FOOD - NETWORK


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